The 1811 House’s Manchester Village, Vermont

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The 1811 House’s Manchester Village, Vermont
Former home of Abraham Lincoln’s Granddaughter

Romantic Dining in Manchester

Frog's Leap Inn

It may seem a trifle surprising, however, Manchester and its surrounding towns is a gastronomic center.

A short drive from the 1811 House to the Town of Weston will take you to one of Vermont’s oldest inns, the Frog's Leap Inn, where owners Kraig and Dorenna Hart operate a superb dining facility within their inn.

Dorenna’s bubbly personality coupled with Kraig’s people’s skills sets the stage for a most unforgettable romantic dining experience, where you will savor the wonderful eclectic New England dishes prepared by Chef Dorenna.

This "happy go lucky" couple had been involved in the hospitality business for many years prior to their purchase of the Frog’s Leap Inn in 1998. Dorenna is a graduate of the Culinary Institute of America, however, she indicated to me: "I follow my mother’s concept of cooking-and she was the best chef I have ever met. My mother was twenty years ahead of Martha Stewart-her recipes made the society pages back when you weren’t supposed to do your own catering." After devouring some of Dorenna’s magical dishes, we both had to conclude, Dorenna had definitely followed in her mother’s footsteps. As she told us, "My philosophy is K.I.S.S.-Keep it simple sweetheart."

In fact, Kraig mentioned to me that when he first met Dorenna and she prepared her first meal for him, his reaction after tasting her dishes was: "I cannot leave this gal get away!"There are two dining rooms, one consisting of 7 tables and the other 10 with a Rumford style fireplace. One caters to families with children, and the other to couples alone.

The ambiance of the inn’s restaurant perfectly reflects the motto of the Harts, who state in their brochure: "we are all in the world together-let’s work together to make it nicer."

Vermont products are used as much as possible featuring two local cheese makers, Taylor Farm Cheese and Woodcock Farm Cheese. The inn grows its own herbs, lettuce, vegetables, as well as some fruits as currants, blueberries, strawberries, gooseberries, raspberries and edible flowers. They also offer organic free-range chicken eggs at breakfast.

The restaurant is very reasonably priced, and the most popular items on the menu are the Black Angus Filet, the Vermont Honey Maple Chicken, the 8 oz Jamaican Jerk Flat Iron and the 8 oz Duck Breast. Other choices are the Tilapia with Cilantro Aioli and the Salmon with Soy Maple Glaze.

More Information

Frog's Leap Inn
7455 Route 100
Londonderry Vermont
Tel: 1-877-Frogsleap
Email: info@frogsleapinn.com
Finding Them

Barrow's House

Another jewel of a restaurant is the Barrows House located about 15 minutes from the 1811 House in Dorset Vermont. One important feature of this dining establishment is its close proximity to the Dorset Theater Festival.

During the summer months, when the theater is in operation, the Barrows House restaurant provides for an early dining sitting in order to permit their patrons to have a leisurely dinner just in time to pop over to the theater and take in a performance.

After we had the opportunity to dine at the Barrows House, both Lily and I admitted that it is a good thing that innkeepers Linda and Jim McGinnis had the good sense to engage Chef Ian Logan when he became available.

Chef Logan indicated to me that he considers himself to be a Classic French Chef focusing on Regional American Cuisine with Asian and South Western flair. He tries to use as much local produce as possible, and the inn’s gardens are planned in such a way as to enhance his menu. All of this is reflected in some of his signature dishes that will surely seduce you, such as: Veal Sinatra that comprises tender veal scallops, sautéed in butter, olive oil, Rosemary and White Wine, served over wilted baby spinach; Another choice is the baked boneless breast of chicken stuffed with Vermont chevre and asparagus served on a bed of wilted Swiss chard topped with Lemon Balm Jus. If you go for fish, the baked Chilean Sea Bass en papilotte with white wine, julienne of leeks, carrots and celery with citrus-chive butter should not be missed. His crab cakes rank among the finest in the area, and menus are changed twice a year.

What caught Lily’s artistic eye were the murals of Vermont artist Natalee Everett portraying primitive historic Dorset that were in the Dorset Room, the inn’s principal dining room.

Although the wine list may be limited to about 30 choices, they are nevertheless ample red and white wines to savor.

Beyond any doubt Chef Logan’s Chef Logan’s richly flavored cuisine aptly reflects his classic French training that perhaps resembles the mouthwatering dishes of Southern France. This dining establishment offers superb fare in a romantic setting.

More Information